By What if I told you, you can have high-protein chocolate mousse that packs in 15g of protein without any protein powder or cottage cheese? Well, that's what this is! It's made with hard-boiled eggs, which I know sounds odd, but stay with me! Traditional mousse is made with egg yolks so this really is no different!
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This recipe has been rocking social media for a while now. So when I finally got the nerve to try it, I was gobsmacked at how good it is!! I've adapted my recipe from Feel Good Foodie to use maple syrup and be dairy-free.
You only need 6 ingredients, and I bet you already have them on hand! There's one big tip that's missing from the social media versions. We learned this the hard way, so keep reading to find out. And if you love this recipe, be sure to check out our other high-protein dessert ideas.
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use store-bought eggs
When we first tested this recipe, we used store-bought hard-boiled eggs, and it worked like a charm. The second time we used homemade eggs, and it was nasty. Turns out large processing plants have precise instruments to cook the eggs so they don't have that sulfur taste or smell. We, however, do not. So, use store-bought unless you want it to taste like a burnt fart.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Eggs: See above... Use store bought unless you want chocolate mousse with a hint of sulfur. Generally, if your eggs smell initially they won't work well for mousse.
- Maple Syrup: Agave or honey works too. I prefer the warmth of maple. It's also tasty in gluten-free protein chocolate chip cookies.
- Milk: We use soy milk to keep it dairy free and keep the protein high, but use whatever you have. Start with less milk and then add a bit more as needed so it's silky smooth. If you're ok with dairy, you can try our cottage cheese chocolate mousse.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Blend: Add the eggs first and then everything else for easier blending. I usually have to use the blender stick to help mix it or scrape down the sides a few times.
- Add milk: Add milk 1 teaspoon at a time until you reach your desired texture.
quick recipe video
save it!
This recipe makes one serving but it can easily be two or be used as a fruit dip for later. It's delicious folded into whipped cream!! Anyways, here's how to store it.
- Fridge: Keep it in an airtight container for up to 3 days in the fridge.
- Freezer: Freeze in silicone popsicle molds for high-protein fudgesicles. If you have already made the cottage cheese protein fudgesicles!
Recipe
Protein Chocolate Mousse (15g Protein Without Powder)
Ingredients
- 6 hardboiled eggs (*we HIGHLY recommend using store-bought hardboiled eggs. It's easy to overcook hard-boiled eggs if you do it yourself and they can taste like sulfur!)
- 5 tablespoon maple syrup (pure)
- ⅓ cup cocoa powder (unsweetened)
- 3 teaspoon milk (I use soy milk but you can use any kind)
- ¼ teaspoon vanilla extract
- 1 pinch salt
Before you start!
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Instructions
- Put it all in a blender and blend! I like to add the milk one teaspoon at a time until the texture is just right. You'll likely have to use the blender stick to stir as it blends or stop to scrape down the sides.We want it thick and mousse-like so don't add too much liquid!
Video
Notes
Freezer: Freeze in silicone popsicle molds for high-protein fudgesicles. If you have already made the cottage cheese protein fudgesicles! Recipe adapted from Feel Good Foodie
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Wow! Shocked at how it turned out. Literally so good, would never even know it had hard boiled eggs!!